Tandoori Bharwan Paneer
Equipment
- Kitchen Paper
- Paper towel
- Deep heavy-based Pan
- Slotted spoon
- Tray
- Cocktail stick
- Toothpick
- Tandoor
- Charcoal grill
- Broiler
- Metal skewers
Ingredients
- 500 g Paneer
- Vegetable oil for shallow-frying
- 1 tablespoon Cumin seeds
- 1 teaspoon Turmeric ground
- 200 g Cabbage (2 1/4 cups), chopped
- 50 g Carrots (1/3 cup), chopped
- 1 teaspoon Chaat Masala
- 1 Coriander (Cilantro) large sprig, chopped
- Butter melted, for basting
- Salt
For the marinade
- 400 ml Natural (plain) yoghurt (3 cups), hung
- 1/2 tablespoon Ginger Paste
- 1/2 tablespoon Garlic Paste
- 1 tablespoon Chilli powder
- 1 teaspoon Garam Masala
- 1 teaspoon Fenugreek leaves ground, dried
- 1 teaspoon Lemon juice
- 1 tablespoon Vegetable oil
Instructions
- Cut the paneer into 5 x 5-cm / 2-inch pieces, then cut each piece into 1-cm / 1/2-inch slices and pat dry with kitchen paper (paper towels).
- Heat the oil for shallow-frying in a deep, heavy-based pan over medium heat. Add the paneer and shallow-fry for about 10 minutes, or until golden brown. Remove the paneer with a slotted spoon and set it aside.
- Reheat the oil in the same pan, add the cumin seeds, and stir-fry until they begin to splutter. Add the turmeric, cabbage, and carrots and fry for about 2-3 minutes.
- Season with salt, then add the chaat masala, chopped coriander, and cook for another 5 minutes, or until the vegetables are crisp. Remove them from the pan and set them aside.
- Place the paneer slices on a flat surface or tray and spread the vegetables evenly over each slice, then roll each slice into a cylindrical shape. Secure with cocktail sticks (toothpicks) at both ends to hold the filling in place. Set aside.
- To make the marinade, put the hung yoghurt, ginger and garlic paste, chilli powder, salt to taste, then garam masala, ground fenugreek, lemon juice and the oil in a large shallow dish and mix well. Put the paneer rolls into the marinade and set them aside for about 1 hour.
- Preheat a tandoor or charcoal grill to moderate heat, or alternatively preheat the grill (broiler) to medium.
- Thread the marinated paneer rolls onto metal skewers, leaving a 2.5-cm / 1-inch gap in between each roll.
- Roast in a moderately hot tandoor, over a charcoal grill or under the grill for 5-7 minutes, basting with melted butter during cooking. Cut each roll in 2-3 slices.
- Serve hot with a choice of salad and chutney.
Video
Nutrition
Serving: 4gSodium: 132mgCalcium: 770mgVitamin C: 21mgVitamin A: 2882IUSugar: 7gFiber: 3gPotassium: 370mgCholesterol: 96mgCalories: 492kcalSaturated Fat: 24gFat: 39gProtein: 23gCarbohydrates: 14gIron: 2mg
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